Jerk Chicken Quesadillas w/ Pineapple Salsa

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine fresh diced pineapples, diced green peppers, diced red peppers, diced red onions, chopped cilantro, fresh lime juice. If you want a blended salsa, roast your peppers and onions until they develop some color, let them cool, then blend with fresh pineapple, cilantro, and lime juice.

Step 2

To some diced cleaned off chicken thighs,add Walkerwood's jerk marinade, ginger paste, onion powder, garlic powder. Allow to marinate for at least 30 minutes while you prep the veggies. The longer the marination, the stronger the flavor.

Step 3

Julienne cut or dice two green bell peppers, two red bell peppers, one whole onion and set aside.

Step 4

Heat up a pan over medium heat and cook the chicken fully in batches. Do not overcrowd the pan. Set cooked chicken aside.

Step 5

Once your chicken is done, add the vegetables, deglaze with water or chicken broth, and allow to cook on a medium heat for about 10 minutes. Season them up with some jerk seasoning, give it a mix and remove.

Step 6

Now that everything is ready, add a tablespoon of butter to the pan, drop down a tortilla, add mozzarella cheese, the fully cooked chicken, and sauteed peppers and onions. Let the cheese get halfway melted before folding the quesadilla, then cook on each side until the tortilla develops some color.

Step 7

Serve with salsa on the side and enjoy!

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